Greek baklava

I arrived at Greek baklava starting from some leftover phyllo dough that I didn't want to throw away. I'm drawn to this recipe because it's simple, without complications, and the ingredients are readily available. I've made it a few times and it turns out consistent, with a moist center and sweet syrup, but not overly so. I pay attention to practical details: it doesn't require greasing the dish, and the sheets are not layered but crumbled, which saves time. Quick Info Total time: about 1 hour (plus cooling time) Preparation time: 15-20 minutes Baking time: 35-40 minutes Servings: 10-12 Difficulty: easy Recipe type: phyllo pastry cake with syrup, suitable for dessert or family meal Ingredients 400 g phyllo dough 1 cup oil (200 ml) 1 cup sugar (200 ml) 1 cup yogurt (200 g) 1 packet baking powder (15 g) 1 packet vanilla sugar (8 g) 4 eggs Juice of 1 lemon 1 small bottle of rum essence 1 small bottle of vanilla essence 100 ml milk Syrup: 7 tablespoons sugar 3 large cups water (about 750 ml, using the same 200 ml cup) Preparation method 1. Remove the phyllo sheets from the packaging and let them dry. This step is important for the texture of the cake. I leave them on the kitchen counter in a not-too-thick layer for 1-2 hours (or overnight if I'm not in a hurry). 2. When they are dry and brittle, crumble the sheets by hand or cut them into smaller pieces. They don't need to be uniform. 3. In a large bowl, beat the eggs with the sugar until dissolved. Add the oil and yogurt, mix again until combined. 4. Put the baking powder in a teaspoon of lemon juice, mix quickly, and add it to the mixture. Then add the vanilla sugar, rum essence, vanilla essence, and the rest of the lemon juice. 5. Pour the cold milk over the mixture and stir until everything is homogeneous. 6. Add the dried phyllo sheets and mix gently to soak well. 7. Pour everything into a heat-resistant dish. There's no need to grease it, the mixture contains enough oil. 8. Place the dish in a preheated oven at 180°C and bake for 35-40 minutes. The cake should be golden on top and slightly elastic to the touch. I like to check it after 35 minutes with a toothpick: it should come out clean, without liquid traces. 9. While it bakes, prepare the syrup: put 7 tablespoons of sugar in a saucepan over low heat and let it caramelize slightly, stirring occasionally. When the sugar starts to turn golden, carefully pour in 3 cups of water. Be careful of the steam, as it can splash. Leave on the heat until all the caramel dissolves and the syrup comes to a boil or two. If you want, you can let it reduce for 2-3 minutes, but no more. It shouldn't be thick. 10. Remove the warm cake from the oven. Using a ladle, start pouring the warm syrup over it in several stages. The cake should be warm, and the syrup as well, but it shouldn't be poured all at once: let it absorb slowly, otherwise, it will pool on the surface. 11. After you've poured all the syrup and it has been absorbed, let the cake cool completely in the dish. Only after cooling should you cut it into pieces. If you're in a hurry, the cake will be crumbly and the syrup won't be evenly distributed. Why I make the recipe often I find it practical, especially when I have leftover phyllo dough. It has a different texture than classic baklava, it's not layered, but more like a cake with crispy sheets soaked. It keeps well for 2-3 days and doesn't dry out quickly. It's good both at room temperature and after being refrigerated. Tips and variations Tips 1. Drying the sheets is important for the final texture. If you use fresh ones, the cake will be too wet. 2. Mix the crumbled sheets gently so they don't turn into too fine crumbs. 3. For the syrup, don't let the caramel burn, otherwise, the taste will be bitter. 4. Don't reduce the amount of syrup, otherwise the cake will turn out dry in the center. Substitutions - You can use any type of yogurt (plain or Greek), but it shouldn't be too sour. - If you don't have rum essence, you can skip it, but the vanilla essence helps the flavor. - Lemon is essential for balance, I don't recommend eliminating it. Variations - You can add grated lemon peel for a more intense flavor. - For a different taste, you can add a little cinnamon to the mixture. - If you want, you can sprinkle ground nuts between the dried sheets, but the original recipe doesn't include it. Serving ideas I usually serve it cut into small squares at room temperature. It goes well with tea, coffee, or a glass of cold milk. Frequently asked questions Do I need to grease the pan with oil or butter? No, it's not necessary. The mixture contains enough oil and won't stick to the pan. Can I use frozen phyllo dough? Yes, but it needs to be thawed and dried well beforehand. What do I do if the cake doesn't absorb all the syrup? Let it sit longer at room temperature, possibly covered with a towel. If after a few hours there is still syrup left, the excess can be drained. Can I reduce the sugar in the mixture? You can slightly reduce it (by 2-3 tablespoons) if you want it less sweet, but keep in mind that the syrup is sweet too. Can I let the syrup boil longer to make it thicker? I don't recommend it, as it will be absorbed more slowly and the cake will be denser. Nutritional values Estimate for one serving (out of 12): Energy: approximately 260 kcal Carbohydrates: 38 g Protein: 5 g Fat: 10 g Values are approximate and can vary depending on ingredients. Being a cake with sheets, eggs, yogurt, and sugar, it has quite a lot of carbohydrates, but is moderate in fats for a dessert of this type. Storage and reheating It keeps well at room temperature, covered with foil or in a box, for 2-3 days. If it's very hot, it can be refrigerated. It's not the kind of cake that reheats well in the oven or microwave, as it loses its texture. It is best served cold or at room temperature. If it becomes dry, you can drizzle it with a little syrup or sugar water, but it won't have the same consistency.

Preparation

We let the pastry sheets dry, then we cut or crumble them. The eggs are beaten with sugar, then oil, yogurt, vanilla sugar, and baking powder dissolved in lemon juice are added. Next, we add the essences and milk (it can be cold) and mix very well to ensure everything is well combined. We add the pastry sheets and mix again. The mixture is poured into a heat-resistant dish (there is no need to grease the dish with anything). It is placed in a preheated oven at 180 degrees for 35-40 minutes. In the meantime, we prepare the syrup: burn 7 tablespoons of sugar over low heat, and when it starts to caramelize, add water. Let the caramel melt and simmer a bit until it reduces slightly. The syrup is poured over the cake while it is still warm (don't rush, the syrup absorbs slowly as you pour it). For measuring the ingredients, use the same cup (mine was 200 ml). The cake is cut when it is cold.

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